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Wednesday, October 3, 2018

Coconut Curry Roast Mini Pumpkins #FoodieExtravaganza

Just a few ingredients but I promise you that these coconut curry roast mini pumpkins are going to wow your family and friends. The hardest part is cleaning the pumpkins but these are so worth the time and trouble.

I’ve been mulling over this idea for quite a while just biding my time until the little pumpkins started showing up in my local supermarket. I love cutting larger pumpkins or butternut squash in wedges, seasoning them with spices, syrups and/or balsamic and roasting them, but it seems like a lot of the toppings just drip off without soaking in. Especially from the pumpkin wedges.

So I got to thinking. What if I filled small pumpkins and baked them whole? As you’ll see from the photos, a little bit of the coconut curry sauce did boil out and over, but plenty enough was left inside to make these guys absolutely delicious!

Coconut Curry Roast Mini Pumpkins

If your mini pumpkins have tender enough skin, you can eat the whole thing! Just cut them apart with a knife and fork. If not, serve with a spoon, for scooping out the tender coconut curry flavored pumpkin and sauce inside.

Method
Scrub your mini pumpkins clean. Dry them off and then, using a sharp knife at an angle, cut the tops off. Remove any seeds or fibers from the tops and set aside.

Use a spoon to scrape all of the seeds and fibers from the inside of the mini pumpkins, making sure to get it all out, even from up around the top. I start with a normal spoon and then use a grapefruit spoon for a final thorough scrape.

Preheat your oven to 350°F or 180°C. Put your clean pumpkins in a baking pan. If you need to shave a tiny bit off the bottoms so they stand upright, please do, just be careful not to make a hole.

Pour your coconut cream into a large measuring cup so you have room to whisk. Add the Thai red curry paste. We like things spicy, so I add three tablespoons. Whisk briskly until the paste is completely dissolved in the coconut cream.

Pour half of the coconut curry sauce in each pumpkin. Sprinkle in a little freshly ground black pepper.

Put the tops back on the pumpkins so they fit snugly.

Roast in your preheated oven for 45 minutes then test for doneness. If a fork doesn’t go easily into the flesh of the pumpkin, roast for another 15 minutes.

Remove from the oven and leave to cool for about 5-10 minutes before serving. The coconut curry mini pumpkins retain the heat quite well and you don’t want to burn your mouth.

If desired, top with sliced red chili pepper and fried curry leaves.

Enjoy!

It's October so that means pumpkin recipes in honor of National Pumpkin Day on October 26th! Many thanks to our Foodie Extravaganza host this month, Lynda from Reviews, Chews & How-Tos.

Foodie Extravaganza celebrates obscure food holidays, and we all post recipes using the same ingredient. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!

Cooking for people I love, creating deliciousness out of fresh ingredients, browsing through cookbooks for inspiration, perusing grocery shelves for choice items and writing about my expat life enriched by food. That's what I do here.